"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lasagna Recipe

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This recipe for Lasagna, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kate Chabot


1 lb. ground beef (can be substituted with vegetables, such as zucchini, summer squash, peppers and onions)
3 cups (32oz) thick pasta sauce
1 cups water
2 cups (~15oz) ricotta cheese
3 cups (~15oz) shredded mozzarella cheese
cup grated parmesan cheese
2 eggs
tsp. salt
tsp. pepper
8 oz. lasagna (9 pieces)

Brown beef in a saucepan, drain off excess fat.
Add water and about 2 cups of the pasta sauce; simmer about 10 minutes.
Cook lasagna in boiling water for about 5-7 minutes, set aside.
Combine remaining ingredients, except lasagna, for filling.
Pour about 1 cup of plain sauce on bottom of a 9x13x2-inch baking pan.
Lay 3 pieces of cooked lasagna over sauce, and cover with about 1 cups of the beef/pasta sauce mixture.
Spread half of the cheese filling over the sauce.
Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce.
Cover with aluminum foil and bake at 350 for 50-60 minutes.
Remove foil and bake about 10 minutes longer. Allow to sit for 10 minutes before cutting.

Garlic Bread:
Slice a loaf of French or Italian bread.
Soften butter and add a little garlic powder to it, and spread on each slice of bread. Sprinkle with mozzarella cheese and bake in oven until cheese is melted.




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